For the Ragda:
1. Wash and drain the soaked peas. Add a little salt and pressure cook the peas for 4 whistles.
2. Heat a non-stick pan and add the mustard seeds, curry leaves, and hing to it. Dry roast for a few seconds.
3. Now add the turmeric and chili powder, ginger-green chili paste, jiggery, and tamarind pulp into the ragda and mix well, while mashing the peas lightly.
4. Add 1 ¼ cup of water and cook till the gravy turns slightly thick.
5. Simmer for five minutes and keep aside.

For the Patties:
1. Mix the mashed potatoes, corn flour, and salt together in a bowl.
2. Divide the mixture into 8 equal portions and keep aside.
3. Make 3"diameter patties.
4. Cook the patties on a non-stick pan till they are golden brown on both sides.
5. Keep the patties aside.

How to Serve:
1. Place 2 patties on a serving plate and top it with ragda.
2. Pour 2 tablespoons of khajur imli chutney, 1 tablespoon of green chutney, and 1 tablespoon of chopped onions on the top.
3. Garnish with fresh coriander and serve hot.